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Weighing in at a whopping 11.8-percent ABV, it's brewed with over 50 percent wheat malt, unfiltered; so we know to expect some cloudiness, sediment in the bottle and that signature wheat twang to be present. Weyerbacher suggests that you age some bottles and try them down the road, but also enjoy one now so you can get a base to compare against, which is exactly what we're going to do right now ...

Tawny colored, touch of haze, topped with a creamy off-white lacing. Suggestions of oranges and hints of mint mingle with esters and alcohol, backed by a toasty and grainy malt nose. Viscous and chewy body, with a crisp, fizzy carbonation that struggles to be released. Very sweet, sugary and fruity upfront with notes of apricot, plum and peaches, followed by a toasty malt flavor, drop of toffee, and a mouthful of wheat and twang. Alcohol presence runs bit too hot, as it warms the cheeks and bathes the brain into a buzz. Plenty of intricate and spicy phenols that linger for some time; slightly overwhelming. Very peppery. Dry, wheaty and crackery in the finish with boozy alcohol on the breath.

It's certainly good now, and flavorful as all hell, but it's definitely a bit green and could use some maturation in order to tone down the alcohol and spiciness, and smooth things out a bit. This would go great with some soft, young goat cheese, toasted raisin bread and chunky peach preserves. Give it a try and enjoy!

In my tulip glass, this beer was a hazy cherry amber color with a small white head. Nice aroma of banana, caramel, and spice. Taste also very nice, with banana, caramel, clove, and some hops late. The alcohol was noticeable, and I thought the beer was on the hot side. I'd like to cellar some and see if the alcohol calms down.

This bottle could use some more age, no doubt, but even young has restored my faith in the style. It pours a dirty golden orange body with a small almond hued head that leaves some spotty lacing on the chalice.

Aroma is complex. Fruity melon, orange pulp, banana, and lemon notes are joined by some booziness, wheat twang, and spices(pepper and clove).

Body is medium full with a silky carbonation and some alcohol heat.

Taste has a wheat twang, some yeastiness, and lots of fruitiness. Banana, orange, and lemon notes are here and there. Some peppery alcohol is evident but not as hot as expected. Hints of clove and coriander add complexity.

Very complex and quite drinkable. The most enjoyable wheat wine that I've sampled, to date.

12 oz bottle at cellar temp poured into a bulb style glass. pours a dark hazy amber with orange hues showing and lots of sediment within, obviously bottle conditioned. has about a one finger head that fades pretty quickly to a patchy ring. leaves a nice lace on the glass.

spicy bannana hit the aroma first. but as i digged deeper alcohol was the main player here. grapes and sweetness also detectable.

some fusil, solvent like alcohol that you never seem to get used to. some spicy wheat flavors. a little clove. some grape like sweetness all around. starts with alcohol and finsihs with it. leaves some lingering flavors of wheat and alcohol.

laughable drinkability. no way your really going to want another one of these unless you wanna get drunk quick, but if thats the case, theres much cheaper and/or tastier alternatives out there. i would prolly never pick this up again nor would i ever suggest it to anyone. this was my first wheatwine ever, but im pretty certain there are better examples of the style out there.

The 12oz bottle pours a hazy (especially if you swirl the yeast on the bottom of the bottle) amber color. There's a thick creamy head which mostly subsides, but makes its presence known until the end. Wheatwines vary tremendously in character so I wasn't exactly sure what to expect with the one. I ended up being greeted with an enticing German-style wheat beer aroma. The flavor turns out to be even better. This brew has the perfectly refined spicy, clovey, characters I look for in my favorite German wheat beers, but without the nasty plastic/band-aid junk you sometimes get in American attempts at the style. I also liked that it stays surprisingly dry considering the alcohol content. There might be a mild burn from the alcohol, but I wouldn't guess it's almost 12%. This is easily one of the best American brewed German-style wheat beers I've ever had. If there's a slight negative, it's the price I paid ($4 per 12oz bottle). Whatever the case, Weyerbacher did an incredible job with this brew!

Appears a clouded amber hue with chunks of yeast and hop particles flowing loosely using 50% wheat malt which is nearly unheard of this beer brings on the wheatwine style like Weyerbacher is known for. White head is bright bold and beautiful, leaves big chunky layers of lacing clinging to my Allagash chalice.

Aroma offers up sharp spicy sweet malted wheat and alcohol nose, with edges that are throwing out the esters including some banana and vanilla with a touch of clove and bubblegum here.

Flavor blows threw with alcohol, honey malt, and reduced banana flavoring. Brings the wheat wine over the top I guess that's what it is supposed to provide, but I don't see why the need for huge beer is needed to celebrate their anniversaries. I will probably age a bottle anyway, Thirteen was pitch black how different these creatures are.

Mouthfeel is cloying with thick unrefined boozed infused alcohol burn and syrupy unfermented malted wheat notes, what a riot of a beer. I'd appreciate something the brew is proud of I hope they have a keg of Zotten at the Big Pour, I love that beer.

Drinkability overall is so week it's hard to describe I've been drinking this brewer's series since Decadence, what a clouded hard in your face to win over your loyalty I picked this one up from Fathead's Weyerbacher is great stuff during a visit to Fathead's where beers like Hops Infusion and The other hoppy brew from their repertoire.

Pours a slightly hazy yellow-gold color with a half-finger white head. The head dissipates quickly into a wispy layer on top leaving light lacing.

Smells of light fruits - equal parts banana and pear - with good amounts of sweet malt with hints of twang from the wheat. Also present and more substantial once the beer warms is clove.

Tastes similar to how it smells. Thick sweet malt flavors up front with sugar-coated pears and hints of bananas. Midway through the sip hints of clove come out but are swamped by a sweetness that manages not to be overbearing. The ending is on the sweet side. The alcohol is well-hidden but does come out more as the beer warms.

Mouthfeel is very good. It's got a solid thickness with grainy carbonation.

Drinkability is good. I finished the glass (maybe a bit too) quickly and could have another.

Overall I was impressed with this beer but wasn't blown away. It's got good depth but I feel as though they can be taken even further. Still, well worth a shot and cheers to Weyerbacher for keeping on with the series.

A- This beer pours a deep hazy copper body with a bubbly tan ring edge and a strong carbonation of big bubbles gliding up the side of the glass.

S- The dry wheat aroma has a sharp brassy note and a light fusel alcohol that grows in the finish.

T- The dry brassy wheat malt flavor that finishes a bit empty with some alcohol heat that bites and lingers a bit. As the beer opens up there are notes of fruity esters and some pear hints.

M- This beer has a medium-light mouthfeel with a fizzy finish and an alcohol bite.

O- The beer is a bit thin with not much malt character or yeast character especially for such a bit beer. The esters start to come through and add depth but the alcohol grows faster. I don't think age will help but it is worth a try if you have the bottles.

Poured from bottle into my CBS snifter. Pours a dark amber/brown color- very little head, slick appearance. Pretty cloudy. Smell- fusel alcohol, ripe banana, raisins, prunes, dark run soaked trifle caked, rum soaked fruits. candied booze and raisins is predominant flavor. Taste- boozy banana, brown sugar, raisins, alcohol heat burn. whoa. this one is still super hot after 3 yrs. its not a terrible thing, this one just warms your chest as you drink it. Big, boozy beer. I get some sweet caramel and plain candied sugar on the end, guessing an effect of the aging and mellowing booze. Mouthfeel is decent- slick with good carbonation. Overall, this will make a nice accompaniment to the Olympics tonight because I cant bear to watch the Astros play.

A- Pours a cloudy reddish-orange, with a thin off-white head leaving great lacing.

S- Very aromatic beer. Noticeable alcohol in the front. Strong earthy wheat coupled with a strong clove and a nice bready yeast aroma.

T- Fantastic all around. Nice wheat flavor, with banana's and cloves all over the place, very reminiscent of a Belgian with out the cloyness. Slight alcohol in the end, which is surprising given the aroma, I thought it would be more prevalent.

M- On the heavy side but not over handed. Good carbonation

D- This is my first foray into the world of wheat wines and I'm in love. I'm tempted to age a couple of these just for the hell of it, but it tastes so good now I'm not sure I'll be able to keep them for long.

This beer pours a cloudy orange hue, with less than a finger of soapy off-white head, which dissipates quickly, leaving no lace in its wake. The aroma is fairly mild, and is of boozy, warm white banana bread, cloves, citrus, and some understated floral notes. The taste is gummy candy sugar, sweet soft wheat malt, some nuttiness, light spices, pepper, and a moderate alcohol warming. The carbonation is on the low side, the body fairly heavy, but a bit chalky and cloying, and it finishes off-dry, a substantial amount of sweet malt and spices persisting. The sky-high alcohol is actually well integrated, no obvious edge is detectable.

As my first wheat wine, I didn't really know what to expect. Turns out it parallels its cousins, the barleywines and rice wines - ratchet up the particular malt component and any associated characteristics, and the booze, of the base beer style. This result is interesting, but not something that I feel benefits overly from the process.

Taste: The hops come out a lot more than I thought they would. The sweetness is tempered with the hops, thankfully. And with the sweetness there's a ton of raisin, banana, and clove, and some mild vanilla rounding things out. I wouldn't want this to sit, as it's pretty wonderful right now.

Mouthfeel: Sticky and heavy and thick and soppy and awesome.

Drinkability: Thank you, Weyerbacher, for doing what you do. And bravo, which I've said too much, again.

Color is like rusty mead, all golden and burnt orange and shimmering. Lots of bubbles move slowly through the liquid (looks on the thicker side). Half-inch snow-white head tries to maintain its hold, but ultimately reduces to a skim, bowing to the elixir's 23+ proof.

Aroma leans toward medicinal. Definitely some honey and white pepper spiciness coming in too, although they only add to the medicinal edge. It keeps from being unattractive thanks to a pear/peach fruit essence, glazed donut sweetness, and healthy boost from the yeast, which I would bet was some type of Belgian strain--sure smells like it anyway.

Flavor isn't overly surprising...pretty much all the aromas are present on the palate. The peach character is magnified by the alcohol, and its sugary sweetness is balanced by the peppery spice...still has a medicinal edge, but it's not out of whack or poorly brewed. Just a very sweet, hefty beer that needs to be drunk at the right time and in the right mood.

Adding to this beer's unwieldy nature is a thick body, one that's fairly sticky, but carbonation gives much appreciated buoyancy. There's a decent creaminess here, although even that is nearly crippled under the weight of the alcohol heat.

Just a tad hot and aggressive to give a "good" drinkability mark. Wheatwines have gotta be tough to brew; you're balancing a lot of sweetness with a lot of alcohol, and though this isn't the best of the style, it's a fair shot. Sipped slowly and near room temp, it'll satisfy well enough. Also has that "headache beer" vibe from the first sip. Proceed with caution.

A wheatwine that while not astringent was bold on the wheat side and not as balanced as I expected. Somewhat boozy and alcohol warming, though not in the aroma which is honeyish.Tad above average mouthfeel, some toffee, darkish colour with some off-white head.

One finger goldenish head from a pretty high pour; cloudy red-brown body.

Some faint alcohol on the nose, some malt, and some sweet cherry. Perhaps a trace of honey.

Rich, wheaty, with a lot of malt, a nice light fruit presence (cherry, grape?, caramelized banana). Not sure what 'wheatwine' entails, but I'd easily confuse it for a wheat doppelbock. Dry and clean finish for something so packed and sweet.

Mouthfeel is nice and rich, but not too carby.

Overall, this was more interesting than I might've hoped for. Cellaring will probably make this even better, but it's delightful for wheat fans already.

First review in quite a while...this beer was highly anticipated by the likes of me, as it's a wheatwine (a style of particular interest) brewed by my favorite American brewery. Unfortunately, I think it's going to need at least a year in the cellar before it lives up to its potential.

Appearance: Fairly standard wheatwine look, poured from a 12-ounce bottle into my Weyerbacher tulip. Very nearly opaque orangeish gold, with a thick, creamy head that vanishes after a few minutes. This beer essentially looks just the way it should.

Smell: Honestly, a 3.0 may be generous here. Wheaty funk combines with a dry, powdery yeastiness and a stiff alcoholic note to produce a somewhat off-putting effect. The nose does warn you with regard to what's in store when you sip the beer, though -- I find the smell-to-taste correlation to be close to 100%.

Taste: Matches the nose almost completely, as noted above. Poured fresh, the beer's flavor profile explodes in the mouth and does not unwind during and after the swallow -- it's as if every component of the beer's flavor hits you at once, giving you no time to tease things apart. Wheat is, as expected, at the forefront, but not in the mild, pleasant form found in hefeweizens. This stuff is a blast of wheaty funk, chalky yeast, overwhelming phenolic cloves, and moderate alcoholic burn. With some imagination, I might catch a fleeting hint of fermented apricots or peaches, but that could be all in my mind.

Mouthfeel: As wheatwines go, this one delivers as expected, with a well-carbonated, relatively viscous feel. The powdery yeastiness renders the palate quite dry, and the alcohol is prominent enough to warm the throat as it goes down. In my view, this is currently the beer's strong suit.

Drinkability: I feel guilty giving a Weyerbacher brew a drinkability rating this low, but I have to. It's hard to finish a bottle of this stuff right now. It's a sipper at best, and this is one style that really doesn't benefit as the beer's temperature increases. As such, the glass becomes more challenging to finish as I take the breaks needed to contemplate each successive sip.

Here's the thing: in my experience, most wheatwines benefit DRASTICALLY from a year or two of aging, and I expect great things from Weyerbacher Fourteen in 2011 and/or 2012. When the time comes, I'll re-review this beer, and the scores will most likely improve dramatically.

I'm thinking of Terrapin Gamma Ray in particular when forming my expectations -- that one was all right when first released, but I've now had the opportunity to try the fresh stuff side-by-side with a year-old bottle, and the differences were striking. Even New Holland Pilgrim's Dole (widely considered to be among the best examples of the style) is better with some time to cool down.

So, yeah, I'll revisit Weyerbacher Fourteen in a year or two. For now, though, I can't say I'd recommend it to any but the staunchest wheat beer enthusiasts.